Simple Potato Leek Soup Recipe – Lightened up

Soups are my favourite recipes to make in the best of times, and during these uncertain ones they’re a great way to ground and calm.  I think it’s the aroma swirling around the whole house that I love most.  And the smells that came from this simple Potato Leek Soup recipe were next level.  We had some wilting potatoes and leeks that needed to be used up and the rest of it can be made with simple, affordable ingredients from your pantry.  Check out THIS post for what groceries to use up first to reduce food waste.

Most Potato Leek Soup recipes I’ve come across over the years have a heavy cream added (which no doubt is delicious), but we prefer this lightened up, broth-based version instead.

TIPS: Vegans can swap the butter for olive oil.  Double-batch the recipe to make extra for loved ones/neighbours who could use a bit of cheer from a homemade meal.  We hope you enjoy this soup for the soul!  A great starter to your Easter feast or to add to a Spring Brunch table.

Print Recipe

A Simpler, Lighter Potato Leek Soup Recipe

A lighter spin on a classic comfort soup, we love the aroma of this one and it's hearty texture. Add fresh or dried chives and serve with fresh artisan bread or crostini.

Prep Time5 minutes mins

Cook Time30 minutes mins

Course: Soup

Keyword: family recipe, leeks, potatoes, soup

Author: House of Kerrs

Equipment

• Dutch oven or Large Pot
• Hand blender or Potato Masher

Ingredients

• 4 tbsp butter (*or olive oil to keep it vegan*)
• 2 large leeks chopped
• 4 cloves garlic minced
• 2 lbs potatoes (*any*) cubed
• 6 cups low sodium Vegetable broth
• 2 sprigs fresh thyme, or 1 tsp dried remove leaves from stem if using fresh
• 1/4 cup fresh or dried chives chopped
• 2 bay leaves
• Coarse Salt & Ground Black Pepper *to taste*

Instructions

• Warm butter on medium heat, adding chopped leeks, salt & pepper and stirring until leeks coated with melted butter. Cover pot with lid & let leeks cook until completely soft (about 5-7 mins).
• Increase heat to medium-high, add garlic, potatoes, cover with lid & let cook a few minutes. Add vegetable broth, thyme & bay leaves, bring to a boil, then reduce heat to med-low, cover and let simmer about 20 mins (*until potatoes soften enough to be mashed*)
• Turn off stove, uncover & remove bay leaves. Use hand blender to blend soup to desired texture. If you don't have a hand blender, potato masher will do & you'll get a chunkier, heartier texture.
• Stir in fresh or dried chives. Let set 5 mins, then serve with fresh artisan bread or crostini. Enjoy!
  

We love knowing some of our favourite family recipes are bringing your families some comfort right now.  Seriously, it’s breathing life into Dad Chef & I and it feels good to be able to serve you guys in some way.  If soups for the soul are your go-to right now, you may want to try our Turkey White Bean & Kale one (*vegetarian families just leave out the turkey*).  Also, if you don’t already follow us on Instagram, you should – we share LOTS of simple recipes on IG stories that don’t always make it to the blog then pop them up in the highlights under “La Cucina di Kerrs”.

Eat well & keep well, all!

Love & light,